Sydney’s fave Sri Lankan scored a hot menu makeover

Authentic eats

INDU, Sydney’s inner city Sri Lankan dining destination has scored a major menu makeover under new head chef James Wallis

Sydney isn't short of an Asian restaurant or fifty with a smorgasbord covering Thai, Malaysian, Japanese and Chinese, however, when it comes to Sri Lankan cuisine, our harbour city comes up short. INDU in Sydney's CBD has been one of the few places to get a Sri Lankan curry fix in our town and it has just gone next level with a massive menu makeover and a fresh face helming the frying pans.

Brit-born chef James Wallis won the coveted crown of Gordon Ramsay's Best British Restaurant during his stint at The Milestone in Sheffield on Ramsay's Best Restaurant TV show and since moving to Australia in 2015 has worked the kitchens of Woolloomooloo gastro pub The Tilbury. His move to INDU marks delicious new territory for the chef and fans of Sri Lankan cuisine.

Wallis brings his meaty nose to tail style to INDU but has added vege and seafood into that food philosophy - incorporating all ingredient parts from root to tip into each dish. He's also expanded the menu to coast and village-inspired dishes and worked with sous chef Subrata Saha on creating a set of authentic spiced up curries.

New dishes on the menu include oxtail vada with cinnamon sugar and onion, squid ink hopper with seared tuna belly and pomelo salad, whole baked snapper and for dessert, a coriander ice with coconut jelly and passionfruit. The new menu is available now.